Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

• KILIC Aydin

  University of RTE, Faculty of Engineering, Department of Food Engineering

• OZTAN Aydin

  Aksaray University, Faculty of Engineering, Department of Food Engineering

書誌事項

タイトル別名

• Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (<i>Oncorhynchus mykiss</i>) during Process and Storage

抄録

The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO₂). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO₂, 10% salt and 0.2%NaNO₂, only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4°C. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (5), 823-831, 2013

  公益社団法人 日本食品科学工学会

キーワード

• cold-smoked fish
• ascorbic acid
• nitrite
• fish quality
• fish shelf life

詳細情報

• CRID: 1390282679434954624
• NII論文ID: 10031202112
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.823
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可